Dhodal (coconut halwa)

Ingredients:

Kolukattai

Ingredients:
Rice flour 1 cup
l Water 1 1/4 cup

For the coconut filling:
l Freshly grated coconut 1cup
l Grated white jaggery 1cup
l Cardamom powder a little
l Roasted Gram Powder 1tablespoon


How to make / Method
Preparing the coconut filling / Puranam:
1. Grate white portion of fresh coconut.
2. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even
grinding.
3. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts
completely.
4. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
5. Remove from the fire and allow it to cool before using it in the Kozhukattai.
Preparing rice covering:
1. Heat water in a heavy Kadai with salt and oil
2. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
3. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you
have placed the ladle.
4. Cook in reduced flame for about 10 minutes
5. Switch off the stove and then quickly stir the dough taking care to avoid forming
lumps.
6. Allow the dough the become lukewarm.
7. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
8. Apply oil to your hands and take out a small amount of dough in your hands (amount
just less than that of Pooris)
9. Make lemon sized balls out of the dough.
10. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
11. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait like design.
12. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.

Groundnut Chikki

this is a very nice simple yummy recipe to make which can be made quite easily. the groundnuts used should be roasted and crshed(or run in mixie for 2 sec).following the measurements for the ingredients would give the best yummy cikki.

Ingredients:
Groundnuts - 1 cup (roasted & crushed)
sugar - 2 cups
ghee - 1 tablespoon
soda - 1 pinch (added for crispiness)

Method:
for this preparation a heavy bottom vessel would be the best
1.add 2 tablespoons of ghee & 2 cups of sugar. do not stir and let the sugar caramelize. as it caramelizes at the bottom stir it slightly & let it completely caramelize.
2.stir it well.
3.switch off the stove & immediately add the crushed groundnuts and a pinch of soda.
4.mix the mixture well and immediately transfer it to a greased tray and cut the pieces, as this would harden very soon.

Coconut Burfi

coconut burfi has always been my fav, but neva had a chance to try it out before.here's a simple n tasty coconut burfi that u'd jus love.

Ingredients:
Coconut – 1, matured one or 2 cups of scraped coconut shreds
Water – 2 cups
Milk – 2 tablespoon
Sugar – 1-1/2 cups
Cardamoms – 6, finely powdered
Ghee – 3 tablespoons, melted

 Method:
1.Fry the coconut shreds gently in a dry pan over moderate heat to remove the moisture.
2.Boil the water in a wide-mouthed vessel over moderate heat. When the water boils, add the sugar and keep on stirring till the sugar water boils.
3.Add the milk to the boiling sugar syrup to remove the scum and dirt if any and remove them when they come to the surface.
4.When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it. Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
5.Now add the ghee and cardamom seeds powder. When the mixture looks thick and frothy, remove from the heat and pour into a ghee-smeared plate. Flatten the surface evenly. When cold, cut into squares.

Akarai Adisal

this is a recipe which i saw in a cookery show and wanted to try it out definitely. as i am always fond of payasam's & dessert varieties, this one attracted me a lot. akarai adisal is very easy to prepare & tasted really delicious. the recipe follows:

Publish Post

Ingredients:
raw rice - 2 tbl spoons
moond dhal - 1/2 cup
milk - 1 1/2 cup

cashewnuts - 5-6 chopped & fried in ghee
raisins - 9-10 fried in ghee
jaggery - 1cup
cardamom -2

Method:
1.take one n half cup milk along with one cup of moong dhal, 2 tbl spn. of raw rice n pressure cook for about 4 to 5 whistles.
(in the actual recipe the dhal mixture is boiled in milk, but sice since milk overflows its a beeter way to boil the dhal in water and then follow the next step below)
2.take the well cooked mixture in a vessel and bring it to boil(extra milk can b added) add then jaggery and let it boil.
3.fry the cashew-nuts, raisins in ghee and fry them till lite brown.
4.add cardamom, fried cashewnuts and raisins to the sweet mixture.
5.serve hot

my mom felt that i could have added grated coconut to it, which would enhance its taste. even without coconut it tasted great.

Mysore pak

Ingredients:
2 cups Gram Flour (Besan flour)
1-1/2 to 2 cups sugar
1 cup ghee ( increase if desired)
To garnish:
2 spoons chopped cashew pieces fried in ghee.

Method:
Boil sugar with a little water to make the sugar syrup with the string like consistency.
Add the Channa dhal flour(Bengal Gram flour) little by little to this syrup continually mixing without allowing any lumps to be formed.
Once all the flour is added, add the ghee slowly in small amounts and continue mixing thoroughly till all the ghee is added gets into every molecule of the this channa flour mixed in sugar syrup.
Once the mixture leaves the container, and big holes appear on the surface of this sweet mixture & it comes together without sticking to the vessel when you can see this it is done. remove from heat.
Now pour this mixture into a greased tray and flatten it evenly.
Sprinkle some crushed cashew pieces if desired.
Let the mixture set for a few minutes and cut into desired shapes and arrange for serving.